• Kalputi

• (a curry made from the heads and flesh from the tail and fins of fish such as kingfish, mackerel or pomfret)

• 10-12 garlic flakes
• 1 inch piece garlic
• 11/2 cup coconut
• 11/2 chopped onion
• 11/2 tsp chilli powder
• 1/4 tsp turmeric
• 10-15 teflam
• 10 kokum sloam
• 4 green chillies
• salt to taste
• 1/2 tsp chopped coriander

• Grind coconut, garlic, ginger, red chilli powder, turmeric powder coarsely. Keep the paste aside along with the water used for grinding, separately. Pound fresh teflam and extract the juice. In a pan put the ground coconut and teflam juice. Add salt and the fish flesh and heads along with chopped onion, solam, green chillies split lengthwise and grinding water water and mix well. Add sufficient water to cover the fish. Cover and cook on slow fire, shaking the pan to ensure that the fish does not stick to the bottom.
Once the onion is cooked, raise the heat and let the water evaporate a little. Add the coriander leaves, mix gently and remove from the fire.